Chicken and Broccoli Nuggets

Chicken and Broccoli Nuggets

Blood Sugar: 4Servings: 20Preparation Time: 20minMeal Category: Lunch
Micronutrients:CalciumVitamin AFolate

Macronutrients per 100g

Energy
217kcal
Sugar
1g
Fat
13g
Fiber
2g
Sat fat
5g
Protein
17g
Carbs
8g
Sodium
309mg

Ingredients

100g / 3.5oz Broccoli, 80g / 3oz roughly cubed Cheddar, 320g / 11oz skinless, boneless Chicken thighs, 1 Egg, 1 heaped tbsp (cornstarch) Cornflour, 1 tsp Smoked paprika, 2 roughly chopped Garlic cloves, 50g / 1.76oz Breadcrumbs, to taste freshly ground Black pepper, as needed Olive oil cooking spray

Preparation

1. Preheat the oven to 220°C (240°C fan) / 475°F. 2. Add 100g / 3.5oz Broccoli and 80g / 3oz Cheddar to a food processor and blitz until it resembles breadcrumbs. 3. Add 320g / 11oz skinless, boneless Chicken thighs, 1 Egg, 1 heaped tbsp Cornflour (cornstarch), 1 tsp Smoked paprika, 2 roughly chopped Garlic cloves, and freshly ground Black pepper to taste. Blend until well combined. 4. Add 50g / 1.76oz Breadcrumbs to a bowl. 5. Shape mixture into small balls, roll in Breadcrumbs, and flatten into nuggets. 6. Place nuggets on a baking tray lined with non-stick baking paper. 7. Spray each nugget with Olive oil cooking spray. 8. Bake for 15-17 minutes until golden and cooked through.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
24% of RDI
Vitamin C
15% of RDI
Omega 3
6% of RDI
Vitamin A
89% of RDI
Calcium
17% of RDI
Folate
38% of RDI

Good to know

Cheddar is optional. Leftover cooked nuggets can be stored in the fridge for 2 days or in the freezer for up to 3 months. Bake from frozen at 200°C / 400°F for 20 minutes.

How to Prepare

1. Preheat the oven to 220°C (240°C fan) / 475°F. 2. Add 100g / 3.5oz Broccoli and 80g / 3oz Cheddar to a food processor and blitz until it resembles breadcrumbs. 3. Add 320g / 11oz skinless, boneless Chicken thighs, 1 Egg, 1 heaped tbsp Cornflour (cornstarch), 1 tsp Smoked paprika, 2 roughly chopped Garlic cloves, and freshly ground Black pepper to taste. Blend until well combined. 4. Add 50g / 1.76oz Breadcrumbs to a bowl. 5. Shape mixture into small balls, roll in Breadcrumbs, and flatten into nuggets. 6. Place nuggets on a baking tray lined with non-stick baking paper. 7. Spray each nugget with Olive oil cooking spray. 8. Bake for 15-17 minutes until golden and cooked through.

Good to Know

Cheddar is optional. Leftover cooked nuggets can be stored in the fridge for 2 days or in the freezer for up to 3 months. Bake from frozen at 200°C / 400°F for 20 minutes.

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